LETS COOK:1. Place chicken breasts in a gallon sized Ziploc bag or a Tupperware bowl with lid. In a medium bowl, combine all other ingredients for the marinade. Pour the marinade over the chicken and place in the refrigerator for the day up to overnight.2. Heat a large skillet over medium high heat. Saute the chicken until it is cooked through and no longer pink with a nice brownness on the outside.

This looks so delicious! Thanks for sharing. I’m so glad to have found you via the GFC blog hop and I’m your newest follower. Feel free to stop by my blog anytime- I’m currently hosting my August giveaway which I would love for you to enter for a chance to win products from Sibu Beauty! Happy Tuesday!

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[…] This month we have been paired with Jaime at Mom’s Test Kitchen. Jamie has some sweets that were seriously calling our name, like her Peanut Butter Cookie Dough Stuffed Cupcakes and Red Hot Cookies. But she has some really nice savory dishes too, like this Roasted Tomato and Zucchini Pesto Pizza and her Cuban Chicken. […]